How to Make It

In a strainer lined with cheesecloth, strain the 2 cups yogurt for about 1/2 an hour to remove excess liquid. You want the yogurt to be as thick and dry as possible.

Sift the flour, baking powder, baking soda, and salt together in a bowl.

Using a mixer on medium high, cream the butter until light and fluffy, about 5 minutes.

Add the sugar and continue mixing.

Using a spatula, scrape down the sides of the bowl and continue mixing. Add the eggs and egg whites and mix until creamy and smooth.

With the mixer running on low speed, begin adding the flour mixture and the yogurt to the batter alternating between each. As soon as the flour and yogurt are completely mixed in, turn off the mixer. Do not over mix because the cake can get tough.

Spoon the batter into the cake pan and smooth the top with a spatula. Bake in a preheated 350 degree oven for about 45 – 50 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting on to a plate.

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